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chocolate chip zucchini muffins on a wire rack sitting on a red vintage table cloth

Chocolate Chip Zucchini Muffins

A muffin recipe you'll want to bake over and over again!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 12 muffins

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/4 cup whole milk
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup zucchini, shredded with the peel left on
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup chopped walnuts, optional
  • additional chocolate chips for topping, optional

Instructions

  • Pre-heat oven to 350 and line a muffin tin with 12 liners. Set aside.
  • Whisk together the flour, baking soda, cinnamon, and salt together. Set aside.
  • In a large bowl mix together the sugar and vegetable oil.
  • Mix in the egg.
  • Mix in the milk, then the lemon juice and lastly the vanilla.
  • Stir in the zucchini.
  • Sift the dry ingredients over the wet ingredients and mix until just combined.
  • Fold in the chocolate chips and the walnuts.
  • Add evenly to the muffin tins and top with additional chocolate chips if you'd like.
  • Bake for 25 minutes or until they are browned and a tooth pick comes out clean from the center.
  • Cool in pan for 5 minutes before transferring them to a wire rack to cool, or enjoy warm.

Notes

Store at room temperature in an airtight container for up to 4 days, or in the fridge for up to 5.
Freeze in freezer bags or airtight container once cooled completely for up to 3 months.